New World Craft

Cruz Blanca makes new world interpretations of classic German, Austrian, and French styles of beer, much like the beers that blossomed throughout Mexico City in the 1860s.

Look for German pilsners and Vienna lagers, German Berliner Weisse, wiessbier, lactic acidic beers and French style Bieres de Garde, as well as a few contemporary American styles utilizing traditional Mexican and locally sourced ingredients.

 Download menus in Acrobat PDF format:

Our Beer Menu

Rick and Deann Bayless, Proprietors
Jacob Sembrano, Brewmaster  |  Lisa and Fred Despres, Chefs

Cruz Blanca’s taquería takes its inspiration from the “smoke alley” at Oaxaca’s Mercado 20 de Noviembre, where thick plumes of smoke foretell the primal pleasures of wood-grilled meats.

Here, you’ll walk up and choose your main attraction —half-cured flank tasajo, red chile pork cecina, chorizo, chicken or portobello— and our taqueros will pile it all on a big beer tray with accompaniments of wood-grilled knob onions and peppers, smoky Oaxacan pasilla salsa, avocado salsa, crunchy pico de gallo, grilled nopal cactus and limey cucumbers.

And, of course, a big stack of fresh-made tortillas.

 Download menus in Acrobat PDF format:

Taquería Menu

JACOB SEMBRANO

HEAD BREWER

Hailing from Austin, Texas, Jacob is a former fast food cook, cheesemonger, line cook and sous chef in various snout-to-tail restaurants. After leaving The Bristol in Chicago, where he worked as a cook, Jacob began brewing beer at Goose Island Clybourn and became the head brewer. At Cruz Blanca, he says his responsibility is creating beer with a meaning and an inspiration behind it.

SARAH STAFFORD

GENERAL MANAGER

The diversity of Mexican cuisine and richness of the culture drew Sarah to Chicago from the east coast, where she worked at Oyamel and Cosme, two of the country’s best Mexican restaurants. Here at Leña and Cruz Blanca, she says, guests will be surprised and delighted by the cuisine of Baja, the smoke-tinged tacos, inventive craft beer and the abundance of mezcal. 

GLENN WANG

CHEF

Glenn worked at his family’s restaurant for 10 years – the Moon Palace, home of Chicago’s most delicious soup dumplings. After culinary school at Le Cordon Bleu and an apprenticeship for Giuseppe Tentori, Glenn started working for Rick Bayless at Xoco. Now Glenn brings his passion for fire and ice to Leña Brava and Cruz Blanca.

FRED and LISA DESPRES

CHEFS

A scholastic athlete and classically trained violinist, Fred found his true calling after enrolling at the prestigious Le Cordon Bleu Paris, then began working in renowned seafood restaurants. After helping to run the kitchen at Chicago’s Takashi, he became the chef at Arami, where he met Lisa.

A leading presence in the kitchens at Frontera Grill and Topolobampo for years, Lisa is well-versed in the art of Mexican cuisine, both rustic and refined.

LISA CARLSON

MANAGER

Lisa literally grew up in a bed & breakfast, so hospitality has always been part of her life. She’s a huge supporter of Chicago’s craft beer community — she spent years managing Goose Island’s Clybourn Brewpub — and it’s her mission to introduce the city to the magical pairing of Bieres de Garde and Oaxacan tacos.

MATT MORIN

BEER DIRECTOR

Pairing beer with food is literally Matt Morin’s favorite thing in the world. Nearing his certification as a cicerone, Matt is the mastermind behind Xoco Wicker Park’s craft beer program. Now he’ll help run the suds on Randolph Street, where his favorite beer (so far) is Emil, the special 750ML bottle available at Leña. Instagram: eagleandpheasant

“PEPITAS” VELASQUEZ

LEAD COOK

Pepitas worked his way up at Frontera Grill from dishwasher, to making the salsas, to grilling over live fire…and played soccer every Sunday.  Through his ten years at the company, Pepitas has lead by example with hard work, sense of humor and an infectious smile.  Now he has stepped into a leadership role at Cruz and we are all excited to eat his food!

TODD WHITE

ASSISTANT BREWER & MANAGER

Todd met the love of his life, who currently works for Goose Island, over beers in his native Australia.  After getting married, they both spent time at a West Coast (of the USA) brewery.  Now in Chicago, Todd has become Cruz Blanca’s jack-of-all-trades.  Whether it’s crafting brews with Jacob, managing the floor or manning a bar, there’s guaranteed to be “warm smiles and cold beers.” Instagram: toddwhitecorn

Cervecería Cruz Blanca
904 West Randolph Street
Chicago, IL 60607
312-733-1975
info@cruzblanca.com